Talk of the Table | The Locusts Are Coming!
Peering into the jar, I can see the little brown heads, eyes, bodies and wings of about 30 dried locusts.
Talk of the Table | A Chat with ChefGPT
It was with some trepidation that we decided to bring the matter of food to the great AI Oz.
Talk of the Table | A Feast to Celebrate 75 Years
In honor of Israel’s 75th birthday I created a menu that serves as a culinary representation of the newborn State of Israel in 1948, with dishes demonstrating the nascent nation’s human diversity
Talk of the Table | Waste with Taste: Peels, Stems, Tops and More
Recipes designed to minimize waste have been part of Jewish culture for generations.
Talk of the Table | Falafel: The Crunch that Binds or Ball of Confusion?
Let’s face it, Canada and the United States are not in conflict over the origins of the donut and which national brand is superior, Dunkin’ or Horton’s.
Talk of the Table | The Feast Before the Fast
Vered Guttman highlights the preparations that take place for the Yom Kippur pre-fast meal, and gives a recipe for Moroccan Sfenj Doughnuts.
Talk of the Table | Cooking with Cannabis
Wedged on Kingston Avenue in Crown Heights, Brooklyn, the epicenter of Lubavitch life, is Primo Hatters, a family-run hat business catering to the religious community.
Talk of the Table | Adventures with Gefilte Fish
When my grandmother was 16, circa 1905, she journeyed alone from Smargon (in today’s Belarus) to Ellis Island
Talk of the Table | The Satisfying Sweetness of Dates
When I need a sweet, satisfying nibble, I often pick up a date.
Talk of the Table | A Tale of Two Briskets
If you grew up in an Ashkenazi Jewish home, you might remember the delicious oven-baked brisket your mom served up for holidays.
Talk of the Table | The Bundt Is Born
In 1950, Rose Joshua and Fannie Schanfeld met with H. David Dalquist, owner of the Scandinavian cookware manufacturing company Nordic Ware, to discuss a proposal.
Talk of the Table | Meatballs Cursed by Jews
Among the pages of a medieval Middle Eastern cookbook lies a 600-year-old recipe with a title equal parts perplexing and alarming: “Meatballs Cursed by Jews.”